Mushroom & Lentil Balls with Mushroom Gravy

1

Bring a medium sized pot of salted water to a boil. Add the lentils, and reduce to a simmer. Cook for 25 to 30 minutes, until the lentils are cooked through and slightly al dente. Once finished cooking, drain excess water through a sieve and set the lentils aside.

2

Preheat the oven to 425ºF.

3

While the lentils are cooking, heat a large skillet over medium heat and then add the oil. Once hot, add the shallot, mushrooms and walnuts. Cook, stirring often, until softened and the mushrooms have released water, about eight to nine minutes. Season with a pinch of salt and pepper.

4

Add the garlic and cook for one minute. Reduce the heat to medium-low and add the tamari, balsamic vinegar and the nutritional yeast. Stir to combine.

5

Place the cooked lentils into a food processor along with the mushroom mixture, the ground chia seeds, breadcrumbs and salt. Pulse on high until fully combined and the mixture holds together in your hands.